Maple Brined Swine
Elevate your dinner table with this show-stopping Maple Brined Swine, a succulent bone-in pork loin roast infused with the bold, sweet flavors of pure maple syrup and aromatic herbs. This recipe begins with a rich maple brine enhanced by kosher salt, brown sugar, garlic, and rosemary, ensuring every bite is moist, tender, and flavor-packed. After an overnight soak, the pork is seasoned with paprika and black pepper, seared to golden perfection, and slow-roasted in the oven to achieve an irresistibly juicy center. Perfect for special occasions or a hearty family meal, this impressive dish pairs beautifully with roasted vegetables or creamy mashed potatoes for a gourmet feast that’s as satisfying as it is unforgettable.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs Bone-in pork loin roast
- 1 cup Maple syrup, pure
- 8 cups Water
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 2 tbsp Whole black peppercorns
- 3 Bay leaves
- 4 Garlic cloves, smashed
- 3 Fresh rosemary sprigs
- 2 tbsp Olive oil
- 1 tsp Ground black pepper
- 1 tsp Paprika
Instructions
In a large pot, combine water, kosher salt, brown sugar, maple syrup, whole black peppercorns, bay leaves, and smashed garlic. Heat over medium heat, stirring occasionally, until the salt and sugar dissolve completely. Remove from heat and let the brine cool to room temperature.
Place the pork loin in a large, resealable plastic bag or a deep container. Pour the cooled brine over the pork, ensuring it is fully submerged. Add the rosemary sprigs. Seal the bag or cover the container and refrigerate for 8 to 12 hours.
Preheat your oven to 350°F (175°C). Remove the pork from the brine and pat it dry with paper towels. Discard the brine.
Rub the pork loin with olive oil, then season evenly with ground black pepper and paprika.
Heat a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven. Roast the pork for approximately 1 hour 30 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Remove the pork from the oven and tent loosely with aluminum foil. Let rest for 10-15 minutes before slicing.
Slice the pork into thick medallions and serve with your choice of sides, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
5609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.2 g | 363% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 108622 mg | 4723% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 213.5 g | ||
| Protein | 492.8 g | 986% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 730 mg | 56% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 6923 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
